Banana Cream Pie

Banana Cream Pie
(Shared by Jo)

4 1/2 cups sifted flour
2 teaspoons salt
2 teaspoons sugar (optional)
1 1/2 cups cold unsalted butter -- (3 sticks) cut into pieces
1/2 cup ice water
2 teaspoons red wine vinegar
Banana cream filling -- recipe follows
8 cups milk
1/4 teaspoon salt
1 vanilla bean -- split lengthwise
24 egg yolks
2 2/3 cups sugar
1 cup cornstarch
6 tablespoons cold unsalted butter -- cut into pieces
6 ripe bananas -- sliced into coins 1/4 inch thick
Whipped cream for serving (optional)

In the bowl of a mixer fitted with a paddle attachment, combine the flour,
salt, and sugar. Mix for 1 minute. Add the butter and mix just until the
mixture resembles coarse crumbs. Stir the water and vinegar together, then
gradually add to the flour mixture. Mix at medium speed just until a dough
forms. Do not over-mix.

Divide the dough in 2 and shape into round, flat disks on sheets of waxed
paper. Wrap separately and refrigerate for 30 minutes. On a lightly floured
surface, roll the dough with a lightly floured rolling pin into a large
circle about 1/8-inch thick. Place your pie plate upside down on top and
trim with a sharp knife, leaving about 2 inches extra dough all the way
around. Roll the dough circle up onto your rolling pin, then unroll it into
the pie plate; or, fold into quarters, transfer to the pie plate, and
unfold. Gently press the crust into place, turning any excess dough hanging
over underneath to create a thicker edge. Press the edge with the back of a
fork to create a decorative edge. Repeat with the other piecrust and leave
covered for 30 more minutes.

Preheat the oven to 375 degrees F. Line each crust with a sheet of
regular-weight aluminum foil, then pour in about 3/4 pound dried beans or
pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then
remove the foil and beans. Bake another 10 to 15 minutes or until golden
brown, checking frequently to prevent over-baking. Remove from the oven
immediately and let cool on wire racks.

Banana Cream Filling: Combine the milk, salt, and vanilla bean in a
non-aluminum pan and heat, stirring occasionally. As soon as the mixture
begins to boil, turn off the heat and stir the mixture for 1 minute. Whisk
the egg yolks and sugar together until thick and pale yellow, then gradually
whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.

Pour the yolk-milk mixture back into the saucepan with the milk mixture and
cook, whisking frequently, until the mixture boils and begins to thicken.
Reduce the heat to medium-low and cook, stirring, about 5 minutes more,
until the mixture no longer tastes starchy. The mixture should become very
thick, like a set custard. When cooked, turn off the heat. Stir in the
butter until it melts completely and fold in the bananas.

Pour the filling into the pre-baked pie shells. Push the banana slices below
the surface to prevent them from browning, then smooth the tops. Cover with
plastic wrap, gently pressing the plastic wrap against the surface to
prevent a skin from forming. Refrigerate at least 7 hours or overnight, and
serve with whipped cream.

Yield: 2 (10-inch) pies, about 16 to 20 servings

Per Serving (excluding unknown items): 632 Calories; 34g Fat (47.6% calories from fat); 12g Protein; 71g Carbohydrate; 1g Dietary Fiber; 394mg Cholesterol; 375mg Sodium. Exchanges: 2 Grain(Starch) ; 1/2 Lean Meat; 1/2 Non-Fat Milk; 6 Fat; 2 Other Carbohydrates.